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maitagm

Chaumont, New York

Member since Mar 2005

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Reviewed seared scallops

Apr 27, 2014 on FoodNetwork.com

Was looking for scallops approximate cooking time...found it here. Make sure your pan is hot and don't crowd it.

Reviewed emeril's chili

Mar 8, 2014 on FoodNetwork.com

I've made this recipe a few times now and I almost have it down to a science. I think next time I"m going to brown the stew meat in batches first, then return to the pot after the onions wilt. I only added enough beef stock to cover the meat. I, like others, add corn and green/red pepper. I add two cans of red beans (1 can I puree to thicken the...

Reviewed emeril's chili

Mar 8, 2014 on FoodNetwork.com

I've made this recipe a few times now and I almost have it down to a science. I think next time I"m going to brown the stew meat in batches first, then return to the pot after the onions wilt. I only added enough beef stock to cover the meat. I, like others, add corn and green/red pepper. I add two cans of red beans (1 can I puree to thicken the...

Reviewed The Ultimate Beef Stew

Jan 4, 2013 in Food Network Community Toolbox on FoodNetwork.com

Followed the recipe exactly, but added some instant mashed potatoes at the end to thicken. After tasting, I think I will leave out the orange zest and clove - I found it overpowering, and it dominated my pallet and nose. Such a shame to have wasted 3 hours for a barely eatable dish.

My recommendation...leave out the clove and...

Reviewed The Ultimate Beef Stew

Jan 3, 2013 in Food Network Community Toolbox on FoodNetwork.com

Followed the recipe exactly, but added some instant mashed potatoes at the end to thicken. After tasting, I think I will leave out the orange zest and clove - I found it overpowering, and it dominated my pallet and nose. Such a shame to have wasted 3 hours for a barely eatable dish.

My recommendation...leave out the clove and...

Reviewed Basic Waffle

Nov 19, 2012 in Food Network Community Toolbox on FoodNetwork.com

I must have did something wrong...there was a bitter aftertaste. My guess is that it was the whole-wheat flour, or that I substituted sour cream/milk for the buttermilk. I don't know..."

Reviewed Pollo alla Romana (Roman-Style Chicken

Mar 26, 2012 in Food Network Community Toolbox on FoodNetwork.com

Not sure if I executed this correctly, but I followed the recipe exactly. I think 4 peppers was too many, and it tasted very bland when finished - even with generous salt and pepper. I may add a little crushed red pepper and perhaps reduce the sauce more. Also, needs some herbs...perhaps basil or oregano. Some more garlic may help, too. I pr...

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